On the Menu – A Perfect Pairing- Baked Brie with Fig Jam

Long before figgy pudding made its way into Christmas carols, the humble fig was already a symbol of the holidays. In Mediterranean countries, some fig varieties ripen late into the fall – sometimes mid-December – earning them the nickname Christmas figs.

Italian families have long baked them into holiday cookies like cuccidati, tender pastry crescents filled with dried figs, nuts and a hint of citrus. Across cultures, the fig has always been right at home on the holiday table.

That tradition continues here in Northern California, where our fig season stretches slightly longer than most. Whether tucked into baked goods, stirred into jam or paired with creamy cheese, figs bring a natural sweetness and warmth that feels just right for December gatherings.
Last month in Enjoy, we introduced readers to David and Priscilla Burke of The Fig Hunter in Red Bluff, the husband-and-wife team dedicated to preserving and celebrating one of California’s most ancient and storied fruits. Their orchard is home to 2,261 varieties of figs, and their work has put Tehama County on the map for fig lovers around the world.

Among Priscilla Burke’s culinary creations is a Honey-Balsamic Fig Spread, a luscious blend of sweet and tangy that tastes like California sunshine spooned into a jar. You can find it at thefighunter.shop website. But you can make your own fig jam in under an hour.

What makes this dish such a hit is its perfect balance of textures and flavors. The brie brings creamy richness, while the fig jam adds a gentle sweetness layered with subtle hints of vanilla and lemon. The rosemary contributes a whisper of piney aroma, and the pecans add a welcome crunch.

And the best part? You can assemble it in minutes and pop it in the oven, allowing you more time out of the kitchen and with your guests. It’s an appetizer that works for every occasion, from a casual wine night with neighbors to a formal Christmas Eve dinner.

Pair it with a light-bodied glass of Sauvignon Blanc or a sparkling rosé to bring out the appetizer’s fruitiness and nuttiness. A bold Zinfandel or fruit-forward Pinot Noir will complement the cheese’s richness and nuttiness.

Whether you use the Burkes’ Honey-Balsamic Fig Spread or your own homemade jam, this simple dish captures the holiday flavors and is so stress-free to prepare.

So, skip the complicated hors d’oeuvres this season and bring out the brie when planning your holiday menu. A little wheel of cheese, a jar of fig jam and a baguette – sometimes that’s all it takes to make the night feel festive. •

Baked Brie with Fig Jam

Ingredients

For the Fig Jam

• 2 lbs. fresh figs, cut into quarters and stems removed
• 1 cup granulated sugar
• Juice of 1 lemon
• 1 tsp. vanilla extract
• ¼  cup water

For the Baked Brie and Fig Jam

• 8 oz. wheel of brie
• 4-6 T fig jam
• 1 tsp. fresh rosemary, finely diced (or minced)
• 2-4 dried figs, sliced
• 4 T of pecans, chopped
• 1 baguette, sliced and toasted
• Grapes and apple slices

Directions

For the Fig Jam

Step 1: In a medium saucepan, toss the figs, sugar, lemon and vanilla to coat.

Step 2: Cook over medium heat, stirring frequently until the sugar is dissolved and the figs are juicy.

Step 3: Turn the heat to low, add the water, and simmer for 20 minutes, stirring occasionally until the fruit is soft and the juices begin to thicken.

Step 4: Turn off heat and spoon the jam into two pint-size jars.

Step 5: Close the jars and allow to cool to room temperature. (Store the jam in the refrigerator for up to 2 months.)

For the Baked Brie and Fig Jam

Step 1: Slice baguette into thin slices and place on a baking sheet. Place under the broiler until toasted, and then flip until toasted on the other side. Remove from oven and set aside to cool.

Step 2: Place brie in an oven-safe dish (a 6-inch cast-iron skillet works).

Step 3: Spread jam on top and add rosemary, dried figs and pecans.

Step 4: Place in preheated 375 degree oven for 15 minutes. Remove from oven and place on a wooden charger. Add grapes, apple slices and toasted baguette.

Article and Recipe by:
Al Olson loves culinary arts, adult beverages and hiking in the North State wilderness. You may find him soaking up the scenery at one of our area’s many state or national parks or sitting in a barstool sipping a cold locally brewed craft beer.